Persian Chicken with Celery

We really enjoyed this dish. Even my picky 7 year old ate it. Be careful not to put in too much lemon juice or it takes over.

Yields:	2 servings
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Melt butter in a 2 quart pot.

Add chicken, onions, and seasoning and sauté until the chicken is browned and onions are softened.

Add chicken broth to kettle and cover, and let cook for about 30 minutes until the chicken is cooked through.

Melt 4 tablespoons butter in a skillet and add celery and parsley and sauté it for 10 minutes.

Add the sautéed vegetables and lemon juice to the meat and let simmer for another 15 minutes.

Serve with rice.

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I used sundlower seeds, great recipe.